Recipe: Onion Gravy
Makes about 5 cups Turkey drippings
1/3 cup all-purpose flour dissolved in ½ cup cold water
4 ½ cups hot Giblet Broth (see related recipe) or reduced-sodium chicken broth
Salt and black pepper to taste
1. Set turkey roasting pan with onions and juices over two burners and turn heat to medium-high. With a wooden spoon, stir up any browned bits stuck to the bottom of the pan and continue stirring for a few minutes.
2. Add 4 ½ cups broth and bring to a boil. Whisk flour and cold water until smooth, then slowly whisk into liquid. Reduce heat and simmer 8 to 10 minutes or until lightly thickened. Add a little water if needed. Season to taste with salt and pepper. Keep warm until ready to serve and then transfer to a warmed gravy boat.
From “How to Cook a Turkey and All the Other Trimmings” by the Editors and Contributors of Fine Cooking